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Short Paste (Pastry)
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-rising flour, however.
Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
250 gm Plain Flour
Pinch Of Salt
110 gm Butter/Margarine
75 ml Water
1. Sieve together the flour and salt.
2. Rub in the margarine to a sandy texture.
3. Make a bay and add the water.
4. Mix to a firm paste.
Short paste must not be over-worked or it will become tough.